Viceroy Hotel New York

You know the old saying “It’s about the journey, not the destination?” Well, it must have come from the mouth of someone aboard a Bombardier BD-700 Global Express. Because even when the destination is paradise, we have a pretty hard time disembarking from the sumptuous comforts of a luxury yacht or private plane. But now, we’ve found the best of both worlds with the opening of Viceroy New York in Midtown, new to the scene last month.

Admittedly, infusing the best of private luxury travel into an actual hotel is a gimmicky idea. But when executed properly, it’s pure genius. Enter Roman and Williams, the dynamo design firm behind Viceroy New York, who has transformed the concept into something completely sophisticated. Really, it’s all about the custom finishes. Take, for example, the soon-to-open roof deck. Its walnut-and-leather sofas and brass details lend a luxury airliner feel as soon as you step through the steel-and-glass doors. With the expansive views of midtown Manhattan and Central Park from its 29th floor perch, you’ll really feel like you’re flying high – especially after a few handcrafted martinis. And for cooler NYC nights, there’s a basket with blankets to cozy up beneath.

Meanwhile, the 240 guest rooms and suites are reminiscent of ship cabins, with exotic iroko wood, tambour paneling, leather accents, and a mix of metals, like aluminum and brass. The minimalist rooms are outfitted with sleek furnishings, and instead of peeking through a porthole, you’ll have panoramic vistas of Central Park thanks to the floor-to-ceiling black muntined windows.

At Kingside restaurant, caramel leather banquettes lined with glazed black-and-white brick conjure an old-school subway platform (don’t worry – minus the crazies), which is also echoed in the black-and-white checkerboard floor. But design isn’t all Kingside has to offer. The hotel enlisted the Gerber Group and Chef Marc Murphy of Landmarc and Ditch Plains to create a New American menu that’s heavy on the charcuterie and cheeses – it’s hard to miss the glossy red meat slicer and abundance of hanging meats – along with an extensive raw and crudo bar.